Cuban Bread GF

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Pan Cubano, or Cuban Bread, (and here I mean bread from Tampa — Ybor City, in particular) is so unique, that to have it once, is to remember it forever. I knew my gluten free Cuban Bread recipe had to match the spongy soft texture of this aromatic yeast bread, with the same crunchy crust that so distinctively makes every sandwich that much better.

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  • 4

Ingredients

  • Starter:
  • 1 1/2 1 1/2 1/2 tsp. yeast
  • 2/3 2/3 2/3 cup (90 gr) gfJules™ Gluten Free All Purpose Flour
  • 2/3 2/3 2/3 cup warm water
  • Bread:
  • 2 2 2 cups (270 gr) gfJules™ Gluten Free All Purpose Flour
  • 1/4 1/4 1/4 cup certified GF millet flour (40 gr) OR almond meal (32 gr); or powdered coconut milk (23 gr); or powdered dairy-free milk (44 gr)
  • 1 1 1 tsp. sea salt
  • 1/2 1/2 1/2 Tbs. cane sugar
  • 1/4 1/4 1/4 cup (63 gr) starter
  • 2 2 2 Tbs. extra virgin olive oil
  • 1 1 1 tsp. apple cider vinegar
  • 3/4 3/4 3/4 cup warm water
  • 1 1 1/4 packet (2 1/4 tsp) Quick Rise yeast (e.g. Red Star®)

Preparation

Step 1

Homemade Gluten Free Cuban Bread

Starter:

Whisk together starter ingredients, cover tightly and refrigerate overnight. Starter will remain usable for at least 3-5 days when refrigerated.

Bread:

Whisk together the dry ingredients, then add measured starter (save the rest for another recipe later), oil, apple cider vinegar and warm water, stirring while adding the water ingredient. Once incorporated, add yeast and beat another 2 minutes on medium high. The mixture should be like a stiff and sticky batter, not a thick dough.

Either prepare a gallon-sized zip-top bag by cutting 1 inch out of the corner, or prepare a pastry mat or clean counter by dusting liberally with more Jules flour. Prepare a baking sheet by lining with parchment paper.

Transfer the dough to the prepared bag or the pastry mat. If using a bag, squeeze dough to the corner of the bag and pipe out 4 equal-sized rolls, approximately 1 1/2 – 2 inches in diameter, onto the prepared baking sheet. If using the pastry mat method, roll the dough in the Jules flour until coated, then divide into four equal parts, rolling in more Jules flour. Individually roll each segment out to a 2 inch log and transfer to the prepared baking sheet.

In lieu of palmetto leaves, cut segments of baking twine and soak in water. Press one segment of twine gently into the top of each roll before rising and baking.

Brush each roll with olive oil to help the bread brown, cover loosely and let rise in a warm spot for 30 minutes. Spritz with more water before baking.

Preheat oven to 400 F (static) or 375 F (convection). Once risen, uncover bread, remove twine and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out with crumbs attached, rather than with wet dough. The bread should also sound hollow when knocked.

Remove to cool on wire racks before slicing.

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